Carrot and Coriander Winter Soup
Carrots are a great source of beta-carotene, which is converted into vitamin A in the body and helps improve vision.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 500 gram Carrots
- 1 medium Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 3 tablespoon Coriander leaves
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Water
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Add sliced carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until carrots are tender.
- Remove from heat and let it cool slightly. Blend the soup until smooth using an immersion blender or regular blender.
- Return the blended soup to the pot, add water to adjust the consistency if needed. Season with salt and black pepper.
- Bring the soup back to a simmer and cook for an additional 5 minutes.
- Serve hot, garnished with fresh coriander leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.